Cilantro Chimichurri Flank Steak Recipe (in less than 20 minutes!)

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile and is also healthy.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a different flavor while being healthier.

flank steak

🥗Healthier: sirloin steak

💰Cheaper: chicken breast

Sirloin is leaner while chicken is a more affordable protein.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili can provide heat without the cost of dried spices.

Start by tearing off leaves from a handful of cilantro and finely mince them, including a few stems.

Put the minced cilantro into a bowl.

Mince a garlic clove and add it to the bowl with cilantro.

Add fresh squeezed lime juice to the bowl.

Drizzle in good quality olive oil and a good amount of cumin and salt, then mix well.

Taste the chimichurri and adjust seasoning if needed, adding more cumin if desired.

Let the chimichurri sit to allow the flavors to meld while preparing the flank steak.

Take the flank steak out and let it sit at room temperature for a while.

Pat the flank steak dry and season it generously with salt and cracked black pepper on both sides.

Heat a cast iron skillet over medium-high heat until hot, indicated by bubbling water.

Add canola oil to the skillet, ensuring it coats the bottom.

Place the flank steak into the hot skillet and sear one side for about 3-4 minutes until a golden brown crust forms.

Flip the flank steak and continue cooking until it reaches medium-rare doneness, checking with a thermometer or by touch.

Once done, remove the flank steak from the skillet and let it rest on a rack for a few minutes to avoid sogginess.

After resting, slice the flank steak against the grain into thin strips.

Drizzle the chimichurri over the sliced steak and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary